Get ready to transform your baking game with the most irresistible Lemon Pound Cake you've ever tasted! This isn't just another ordinary dessert - it's a burst of sunshine in every single bite. Imagine a moist, tender cake infused with bright, zesty lemon flavor that will have your family and friends begging for seconds. Whether you're a seasoned baker or a kitchen newbie, this foolproof recipe promises to deliver a show-stopping dessert that looks and tastes like it came straight from a professional bakery.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar for glaze
- 2 tbsp lemon juice for glaze
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 9x5 inch loaf pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in vanilla extract, fresh lemon juice, and lemon zest. Stir until all ingredients are well combined and evenly distributed.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed. Fold gently until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 50-55 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with minimal crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice in a small bowl until smooth and no lumps remain.
- Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to naturally drip down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving. Enjoy your fresh lemon pound cake!
Tips
- Use room temperature ingredients: Ensure butter, eggs, and other dairy are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Zest before juicing: Always zest your lemons first, as it's much harder to zest a squeezed lemon.
- Check for doneness early: Start checking the cake around 45 minutes to prevent overbaking.
- Cool completely before glazing: Allowing the cake to cool prevents the glaze from melting and ensures a beautiful, crisp finish.
- For extra lemon punch, add a bit of lemon extract to intensify the citrus flavor.
- Store the cake in an airtight container at room temperature for up to 3-4 days to maintain its moisture and freshness.
Nutrition Facts
Calories: 543kcal
Carbohydrates: 102g
Protein: 8g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 171mg
